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Friday, May 8, 2009. Koong Pad Kra-Tiam (กุ้งผัดกระเทียม - Prawns Stir with Garlic). 400 grams of Cleaned Prawns. 1 tablespoon minced coriander root. 3 cloves garlic, crushed. 2 1/2 teaspoons fish sauce. 1/2 teaspoon ground pepper. 2 teaspoons brown sugar. 2 tablespoons oil for frying. 1 Mix together, garlic, fish sauce, sugar, pepper, coriander root and cleaned prawn, then leave to marinate for 15-25 minutes. Kaeng Kua Sapparod (แกงคั่วสับปะรด - Prawn and Pineapple Curry). 2 tablespoon red curry paste.

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Friday, May 8, 2009. Koong Pad Kra-Tiam (กุ้งผัดกระเทียม - Prawns Stir with Garlic). 400 grams of Cleaned Prawns. 1 tablespoon minced coriander root. 3 cloves garlic, crushed. 2 1/2 teaspoons fish sauce. 1/2 teaspoon ground pepper. 2 teaspoons brown sugar. 2 tablespoons oil for frying. 1 Mix together, garlic, fish sauce, sugar, pepper, coriander root and cleaned prawn, then leave to marinate for 15-25 minutes. Kaeng Kua Sapparod (แกงคั่วสับปะรด - Prawn and Pineapple Curry). 2 tablespoon red curry paste.

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m-thaifood | m-thaifood.blogspot.com Reviews

https://m-thaifood.blogspot.com

Friday, May 8, 2009. Koong Pad Kra-Tiam (กุ้งผัดกระเทียม - Prawns Stir with Garlic). 400 grams of Cleaned Prawns. 1 tablespoon minced coriander root. 3 cloves garlic, crushed. 2 1/2 teaspoons fish sauce. 1/2 teaspoon ground pepper. 2 teaspoons brown sugar. 2 tablespoons oil for frying. 1 Mix together, garlic, fish sauce, sugar, pepper, coriander root and cleaned prawn, then leave to marinate for 15-25 minutes. Kaeng Kua Sapparod (แกงคั่วสับปะรด - Prawn and Pineapple Curry). 2 tablespoon red curry paste.

INTERNAL PAGES

m-thaifood.blogspot.com

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m-thaifood: May 2009

http://m-thaifood.blogspot.com/2009_05_01_archive.html

Friday, May 8, 2009. Koong Pad Kra-Tiam (กุ้งผัดกระเทียม - Prawns Stir with Garlic). 400 grams of Cleaned Prawns. 1 tablespoon minced coriander root. 3 cloves garlic, crushed. 2 1/2 teaspoons fish sauce. 1/2 teaspoon ground pepper. 2 teaspoons brown sugar. 2 tablespoons oil for frying. 1 Mix together, garlic, fish sauce, sugar, pepper, coriander root and cleaned prawn, then leave to marinate for 15-25 minutes. Kaeng Kua Sapparod (แกงคั่วสับปะรด - Prawn and Pineapple Curry). 2 tablespoon red curry paste.

2

m-thaifood: Kaeng Kua Sapparod (แกงคั่วสับปะรด - Prawn and Pineapple Curry)

http://m-thaifood.blogspot.com/2009/05/kaeng-kua-sapparod-prawn-and-pineapple.html

Friday, May 8, 2009. Kaeng Kua Sapparod (แกงคั่วสับปะรด - Prawn and Pineapple Curry). Recipe from: Colonel Ian F. Khuntilanont-Philpott. 1 tablespoon kratiem (garlic), finely chopped. 2 tablespoon red curry paste. 2 tablespoon chopped tomato. 2 c coconut milk. 1 c pineapple, (cubed or pulped). 4 tablespoon fish sauce. 2 teaspoon palm sugar. 1 teaspoon lime juice. 16 prawns about 3 inches long. 3 bai makrut (lime leaves),slivered (or 1 tablespoon lime zest). 15 bai kaprao (holy basil leaves). Cook the cur...

3

m-thaifood: Koong Pad Kra-Tiam (กุ้งผัดกระเทียม - Prawns Stir with Garlic)

http://m-thaifood.blogspot.com/2009/05/koong-pad-kra-tiam-prawns-stir-with.html

Friday, May 8, 2009. Koong Pad Kra-Tiam (กุ้งผัดกระเทียม - Prawns Stir with Garlic). 400 grams of Cleaned Prawns. 1 tablespoon minced coriander root. 3 cloves garlic, crushed. 2 1/2 teaspoons fish sauce. 1/2 teaspoon ground pepper. 2 teaspoons brown sugar. 2 tablespoons oil for frying. 1 Mix together, garlic, fish sauce, sugar, pepper, coriander root and cleaned prawn, then leave to marinate for 15-25 minutes. Subscribe to: Post Comments (Atom). There was an error in this gadget. Kao Tom Goong (ข้า...

4

m-thaifood: Pad Cha Ta-lay (ผัดฉ่าทะเล - Seafood Spicy Stir-Fry)

http://m-thaifood.blogspot.com/2009/05/pad-cha-ta-lay-seafood-spicy-stir-fry.html

Friday, May 8, 2009. Pad Cha Ta-lay (ผัดฉ่าทะเล - Seafood Spicy Stir-Fry). 100 grams snapper , sliced (any meaty white fish). 100 grams squid, scored and sliced. 100 grams medium-sized shrimps, cleaned, shelled and deviened. 1 tablespoon chopped garlic. 5-10 chilies, crushed. 1/2 red sweet pepper, sliced. 50 grams wild ginger [kra-chai], finely sliced. 1 tablespoon fish sauce. 50 grams sweet basil leaves. 2 tablespoons roasted chili paste. Subscribe to: Post Comments (Atom). Pad Ki Mao Goong (ผัดข&...

5

m-thaifood: Pla Neung Prik Ma-nao (ปลานึ่งพริกมะนาว - Steamed Fish with Lime, Garlic and Chili Sauce)

http://m-thaifood.blogspot.com/2009/05/pla-neung-prik-ma-nao-steamed-fish-with.html

Friday, May 8, 2009. Pla Neung Prik Ma-nao (ปลานึ่งพริกมะนาว - Steamed Fish with Lime, Garlic and Chili Sauce). 1 fish (any meaty white fish) weight 400-500 grams. 2 scallions, cut into 1" long. 3-5 chilies, chopped. 6 cloves garlic, chopped. 2 tablespoons fish sauce. 4 tablespoons lime juice. 1/2 cup chicken stock. Coriander leaves (for garnishing). 2 Heat water in a steamer until boiling. Then put the prepared fish in the steamer and leave it for 10-15 minutes. Subscribe to: Post Comments (Atom). Pad K...

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